| 用差示扫描量热法研究高交联非糊化淀粉的物态性质 |
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| 引用本文： | 张本山,徐立宏,高大维.用差示扫描量热法研究高交联非糊化淀粉的物态性质[J].食品科学,2002,23(5):91-93. |
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| 作者姓名： | 张本山 徐立宏 高大维 |
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| 作者单位： | 华南理工大学轻化工研究所,广州,510640 |
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| 基金项目： | 国家自然科学基金资助项目(29976016) |
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| 摘 要： | 用差示扫描量热法（DSC技术）对高交联非糊化玉米淀粉和高交联非糊化木薯淀粉，在水分散体系中随温度的升高而发生的物态变化进行了研究，结果表明三氯氧磷高交联变性淀粉，尽管已经失去了糊化的性质而保持颗粒状态，但在相应的原淀粉糊化温度范围内，仍然发生了由多晶态向非晶态的相转变。
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| 关 键 词： | 差示扫描量热法 交联 非糊化淀粉 物态性质 温度 相变 热分析技术 |
Study on the Properties of Physical State of High Cross - Linked and Non - Gelatinized Starches by DSC |
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| Zhang Benshan et al..Study on the Properties of Physical State of High Cross - Linked and Non - Gelatinized Starches by DSC[J].Food Science,2002,23(5):91-93. |
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| Authors: | Zhang Benshan |
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| Affiliation: | Zhang Benshan et al. |
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| Abstract: | The properties of physical state of high cross-linked corn and cassava starch were studied by using differential scanning calorimetry (DSC).The results stated that high cross-linked starch kept in granule state,meanwhile lost gelatinization properties.The temperaure range of phase transition from polycrystalline granule to non-crystalline granule accorded well with the temperatue range of native starch gelatinization. |
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| Keywords: | DSC High cross-linking Non-gelatinization Phase transition of noncrystalline |
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